燕麦β-葡聚糖-大豆分离蛋白涂膜对芒果保鲜研究

Effect of Coating with Oat β-Glucan-soybean Protein Isolate on Mango Fruit

以燕麦β-葡聚糖,大豆分离蛋白为主要原料制备涂膜剂,在常温（温度为20℃－22℃,湿度为80%－85%）下对芒果进行保鲜实验,同时做空白试验对照。试验结果表明燕麦β-葡聚糖-大豆分离蛋白复合涂膜剂具有保鲜效果,其中2∶1混合体系保鲜效果最佳,在常温条件下贮藏35d,失重率为4.17%,好果率为89.9%,可溶性果胶含量为0.4993%,维生素C18.87mg/100g,可溶性固形物含量为16.91%,可滴定酸含量仍有0.43%,呼吸高峰1周后才出现,总糖高峰21d时出现。

The preservation effect of mangoes was studied by coating with Oat β-Glucan-soybean protein isolate at room temperature （temperature 20 ℃-22 ℃ ,humidity for 80 %-85 % ）.At the same time ,blank experiment were operated.The experiment showed that the oat beta glucan-soy protein isolate composite film coating have preservation effect and the best preservation effect of letter mango fruit was 2 to 1 mixing system. After 35 days,loss weigh of mango was 4.17 % ;unvarnished rate was 89.9 % ;soluble pectin content was 0.4993 %;Vitamin C content was 18.87 mg/100 g;total soluble solids content was 16.91% ;titratable acidity content was 0.43 % ;the highest value of respiratory climacteric and total suger content was one week later and in the 21st day, respectively, when mango was dealed with compound coating of Oat β-Glucan.